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Poached Pear and Quince Frangipane Tartelettes

January 1, 2009

On this eve of a brand new year, (edit: I was writing this last night) I have spent a good part of this last week reflecting on the year gone by while helping our best and dearest neighbors move. We dealt with it the only way we have handled life in the past three years on our street: a long table in the backyard, lots of oysters and a bucket of cold beers, all hurdled around a big fire, watching the kids run around, the dogs chase each others and the adult pretend they were still twenty and carefree. No, it wasn't all rosy but not everything is and as we went around the table and gave personal highlights of the year passed, I exclaimed "It's been a pretty fantabulastic year!".

Professionaly for sure as I am currently buckling down in finishing the manuscript for the cookbook and working on a couple of surprises for you. But looking at all these friends gathered around the table hugging, laughing and reminiscing, my heart was soring for having formed stronger ties will all of them and all of you in the past year. I love and live hard and you listen...

As a last get together in the tradition of 2008, we each brought our own specialty and as you can imagine, I brought dessert. We decided to go all out and have a pre New Year's Eve celebration since much like Christmas our little nucleus would be spread out on Wednesday night. Candles and garlands were hung around the yard, Champagne replaced beers and toast and smoked salmon replaced chips and dips. In my family, we share a slice of Galette des Roison New Year's Day but I decided to change things around keeping the main components of the galette, puff pastry and almond frangipane cream and layering poached quince and pear slices that I had in the freezer. I did tuck in a little ceramic figurine inside one of the tartelette as the tradition calls for and one of us was indeed crowned king that night. Good cheer and good fun.

On a lightly floured board, roll the puff pastry into a 15x6 rectangle, cut out 6 rectangles (5x3). Prick them with a fork, lay them falt on a parchment lined baking sheet and refrigerate while preparing the fruit and the frangipane.

In a large saucepan set over medium high heat, place the quince only and the remaining ingredients and bring to a boil. Reduce the heat to a simmer and continue to cook for about 45 minutes, or until soft. Remove the quince from the liquid and let cool to room temperature. Proceed the same way for the pear but only cook it for 15-20 minutes.

Place the butter, sugar, almond powder, vanilla bean seeds and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking not to emulsify it or it will rise while baking.

To assemble:Preheat oven to 350F.Evenly spread the frangipane cream over the puff pastry rectangles and layer the quince and pear slices over it. Sprinkle with chopped almonds or pistachios if desired. Bake for 35-40 minutes.

I am looking forward to 2009! You might see some new and familiar faces come and tend the fort while I wrap things up writing. They illustrate what 2008 has been for me: discovery after discovery of talents, creativity and friendships. A year in which the support and art of others have pushed me to get better, live better, breathe stronger.

You all have made 2008 a wonderful year for me and this site. I will continue to give back to you the best way I can through baking and photographing it of course but also by being more regular on your blogs as soon as things calm down a bit.

Great minds work together. For a New Year gathering last night I made tartelettes using quince jam and home-made canned pears with cardamom, and a sweet pastry crust. It tasted good, but yours are so much - so much - better looking!

Bonne Annee to you too, Helen! I'm wishing you lots of wonderful things in 2009. You deserve them all! It has been a true pleasure to get to know you, and I thank you for all of your help and great tips as I learned the ropes of this blogging thing. :)

I found your blog in '08, and check it regularly. I enjoy your writing, even trying (successfully) some recipes. Thank you. Here in New Orleans, we wait for 12th Night for King Cake, with a party held each Wednesday, the last before Mardi Gras. The person who gets the baby hosts the party. I began making tiny porcelain devil babies for the cakes - the plastic, plain baby is not enough.

A good year to you; I'll continue to check your entertaining blog. Thank you once more

Helen- how did so much talent get wrapped in one person?! Your desserts not only look heavenly enough to trade in a first born (I have no children), your photos are beautiful-to give an eye tooth (this I have and cherish my teeth) and now your words are beautifully express (I'm speechless)!I will truly have to make time to bake someting again and not be on the computer so much.Thank for sharing your evening with us!

Did I read this correctly this dessert can be made ahead of time and freeze? Would that be frozen before you bake it or after?

Happy New Year! Beautiful blog and I am so thrilled to find someone who forged ahead and made her (baking) dreams come true. I was also glad that you stuck a ceramic "fève" into your tartlette - no Galette des Rois would be one without. Did you get a paper crown though?

Wishing you a most wonderful 2009. I hope for all good things for you and many, many happy moments. Your new year celebration sounds so nice! Adam and I stayed home, watched a movie and celebrated with champagne. It was a very cold night here, -24Celcius and I was glad to be tucked in at home. The next day, January 1, we went and ice climbed a frozen waterfall in the mountains. A splendid first day to the year. Hugs.

Happy New Year! This is my first time commenting although I've been enjoying your blog for a few months! I just wanted to thank you because I used your Espresso-Dark Chocolate Pots de Creme as a new years celebration dessert for my boyfriend and I. It was delicious! (even if I cheated and used whipped cream from a can...). The leftover espresso went to good use as well :)Thanks for sharing all these yummy recipes and photos!

This recipe is absolutely delicious. I know I'm almost a year late, but I was on the search for some pear recipes. Going to have to try this one out and hopefully have some success. Little out of my league, but I think it may work if I try my hardest.